Once you are finished cooking, take a moment and capture a photo of your meal. Post your picture and comments on the My Delicious Year Facebook page or share it on instagram using the hashtag #cookalong and tag @mydeliciousyear.

If you have any themes, cuisine’s or key ingredients you would like to see in future cook-a-long’s, make sure you either leave a comment below for me or send me a message through the Facebook page. I love to hear from you guys.

Here we are. Another month gone by in a blink of the eye. Goodness gracious me! We are almost half way through the year already!

As the nights are getting cooler and the days are getting shorter, all I can think about is what to cook that will warm me up! The answer? Soup, soup and soup!!!

Fortunately, thanks to the June issue’s of ABC delicious. Magazine, there has been no shortage of fabulous soup recipes.

Having made at least six different soup’s this month (much to the disgust of B4), I can honestly say that THE BEST one was the Vietnamese chicken, lemongrass & rice soup fromthe June cook-a-long. So much so that I actually made it twice in one week!

I just love the combination of spring onion, ginger, lemongrass and chilli. In fact, I often have to hold myself back from cooking Asian food every night of the week. I seem to be drawn to those flavours.

It seems though that I may have put a few of you off with the recipe I chose this month, which resulted in a bunch of you not getting time to cook-a-long with me this month. (sad face)

For those of you who don’t have time to make your own stock, I can only encourage you to just try it once. In actual fact, it cooks itself. Just pop all the ingredients in a pot on the stove and let it gently simmer for a few hours. Until you taste it, you won’t realise just how much better homemade chicken stock is. Comfort in a bowl…

I didn’t actually have to make it. My little sister Beck whipped up dessert. It was that easy! (Thanks Beck!)

Croissants.

Butter

Cream

Need I list any more?

Thank you so much to those that did actually participate in the cook-a-long this month. I really hope that you and your family enjoyed the recipes as much as we did.

Just a reminder that cook-a-long will now take place on the third Wednesday of the month. The July cook-a-long will take place on Wednesday 17 July. The Facebook event is now open. Don’t forget to head over and join in and invite your friends!

Until next month.

Take care,

X Bree

Stay tuned: Next month we have a fab new recipe to cook and a GIVEAWAY! Yay!

Heat 2 tbs of the oil in a large frypan over medium-low heat. Add onion and garlic and cook, stirring, for 20-25 minutes until soft and pale golden. Season, then stir in thyme leaves. Spread onion over the base of a roasting pan that will fit the chicken snugly in a single layer. Sprinkle over the thyme sprigs, then set aside.

Preheat the oven to 190 degrees Celcius. Heat remaining oil in the same frypan over medium-high heat. Dust chicken in flour, shaking off excess, then cook in 2 batches for 3-4 minutes each side until golden-brown. Arrange chicken over onion, then overlap 2 lemon slices on each. Squeeze over the juice from any remaining lemon slices.

Meanwhile, bring stock to the boil in a saucepan, stir in the preserved lemon rind if using, then pour around the chicken. Cook in the oven, uncovered, for 45-50 minutes – adding olives after 30 minutes and basting with stock 2-3 times – until chicken is golden and cooked. Stand in the pan for 5 minutes, then transfer chicken, onion, olives and juices to a deep platter to serve.

It’s a simple message, and such an optimistic one. But when faced with a HUGE surplus of big, fat, juicy lemons from the tree in my backyard, it’s a message I take quite literally. It’s something I have never done before, but I decide to make lemonade. Hooray!

The lemon tree in our yard is not the prettiest tree. It has met with a variety of creepy crawlys and other citrus pests over time. But it is organic. And it seems to have thrived from all the rain we had over summer. In fact, we have been picking some of the biggest, juiciest lemons I have ever seen. The skins imperfections have not affected the juicy goodness inside. But it does mean the lemons are no good for zesting.

So back to lemonade…

The day I decided I was going to make lemonade I was back flicking through all the April delicious. magazines as I had found myself a bit short on recipes this month. Sure enough, I came across a recipe for lemonade – not that a recipe is really needed. It’s as simple as adding sugar to lemon juice to suit your tastes and heating to dissolve the sugar. Not exactly rocket science. But in my attempt to make a healthier version I replaced the caster sugar with organic rapadura sugar and reduced the amount of sugar by about half. The end result was a brownish coloured syrup that was sour, sour, sour. Borderline undrinkable. Oops… So I just added more sugar. Second attempt, result? A brownish coloured syrup that was a nice balance of sweet and sour.

Now where’s the vodka and soda?

X Bree

P.S You can read more about rapadura sugar here if you are interested. (It’s not a plug to buy this woman’s product, just a great Australian reference)

This whole little project has been good for me. I used to be a disorganised cook, often waiting until mid afternoon before I would start to think about what I would cook for dinner. Now I sit down at the start of the week and plan my meals out for the week and only shop once or twice.

It has also been good for the rest of the family. B2 and B4 are your usual fussy eaters. But they have been really great. Trying lots of new things. Finding new things that they like. Generally being awesome little dudes – except for the one or two times I have had to spoon feed them or threaten to send them to bed without any dinner!

Even Mr Picky Palette has been awesome. He is the first to remind me that I am a quitter or that I never finish what I start. But I have proved him wrong so far. He happily wolf’s down the food I make, offers his two cents on what I should or shouldn’t have put in it, and then asks for seconds. I’m happy with that…

I would really like to thank each and every one of you that are reading my blog, leaving comments and liking what I am doing. That is really what keeps me going each day, knowing that I have your support. If I have inspired just one of you to try something new, then my job is done! Thank you so much!

Now that March is underway, I can’t wait to get into some delicious Autumn food! I look forward to continue sharing My Delicious Year with you!

February 13 is all about me! T’hat’s right, it’s my birthday! You’d think i’d get the day off cooking, but alas, no.

Mr Picky Palette kindly offered to take me out to a place for grown ups (yay!) while B2 and B4 are left supervised by their Aunty Beck.

But before the grown up fun can commence, I made dinner and dessert for my three lovelies. Thinking something quick and kid friendly I opted for Bill Granger’s honey lemon chicken wings from February 2004 and for a special treat Real strawberry jelly from February 2011.

Chicken legs are very popular in my house. Actually, any food that does not require a knife and fork is pretty popular in my house. Knowing this, I swapped wings for legs and went ahead with making up the honey lemon marinade. Chicken legs go in the oven in their nakedness with a good sprinkle of salt for 30 minutes at 200 degrees celsius. Then you whip them out. Pour over the marinade, swirl them round and throw them back in the oven for another 20 minutes. During the last 20 minutes I checked on them every 10 minutes and turned them over in the marinade to ensure an even coating of sticky, sweet, savoury, lemon yumminess! The legs do take longer than wings to cook so you just need to keep an eye on them. I cooked them an extra ten minutes, then they were ready to devour. Finger licking goodness!

Place chicken in a large baking dish. Toss with oil, season with salt and roast for 30 minutes

Place lemon juice, garlic and honey in a bowl and stir to combine. Pour over chicken and stir to coat well. Cook for another 20 minutes or until tinged golden and cooked through. Garnish with parsley and serve with lemon.

– – –

Up next, jelly. Not just any jelly. Real. Strawberry. Jelly! Jelly where you know exactly what made it go that glorious pink colour. Jelly with only five ingredients, none of which are scary little numbers. Real. Strawberry. Jelly!

Until now, I didn’t realise how simple it was to make jelly. Why hadn’t I done this before? Why on earth, had I given my children green jelly from a packet, that 20 minutes later made them a little crazy? Never again…

This recipe is so versatile. Swap the strawberries for any seasonal fruit. Or any juice in fact. It is after all the juice or flavour of the fruit that you combine with a simple sugar syrup and gelatine that ends up as your jelly. I can’t wait to experiment with my juicer and make apple jelly or carrot jelly or pineapple jelly! My only criticism of this recipe is that it is super sweet (probably why the kids loved it!). The strawberries have a natural sweetness to them when they are really ripe so next time I would definately halve the amount of sugar I used and just double-check the gelatine packet to make sure that my liquid levels match up with the amount of gelatine required (the recipe calls for 3 tsp).

The method for the jelly is lengthy, but is not a true representation of how quickly you can pull this together. Don’t be put off by all the words. I had the mixture made and ready to eat in about 4 hours (including setting time.)

Fortunately, there was one left over, so I am off to enjoy it now. Jelly for lunch? Yes please! It is Valentine’s Day after all, and this is my gift to myself.

X Bree

Real strawberry jelly

Real strawberry jelly

delicious. magazine Feb 2011: Issue 101, p 144

3 x 250g punnets ripe strawberries, hulled

180g caster sugar

1 tbs lemon juice

3 tsp powdered gelatine

300ml thickened cream, lightly whipped

Halve 500g strawberries. Place the sugar and 1 1/2 cups (375ml) water in a large pan over high heat, stirring to dissolve sugar. Bring to the boil, then reduce heat to medium and simmer for 5 minutes until slightly reduced. Add lemon juice and halved berries to the pan, then reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes until berries are soft. Carefully transfer berry mixture to a fine sieve set over a bowl, and stand for 40 minutes or until most of the liquid has drained from the berries. (Don’t push down on the berries or the jelly will be cloudy.) Discard solids.

Return the berry syrup to the pan over medium heat for 2-3 minutes until hot but not boiling. Transfer 1/2 cup (125ml) hot syrup to a large bowl, then sprinkle over gelatine and stand for 2 minutes. Whisk to completely dissolve gelatine, then stir in the remaining syrup. Transfer to a jug and chill for 20-30 minutes, stirring regularly, until jelly is thick, but not set.

Pour the jelly into four 150ml serving glasses and return to the fridge for a further 10-15 minutes until starting to firm up.

Meanwhile, slice the remaining berries.

Gently press most of the berry slices into the jelly – being careful not to disturb the jelly too much. Return to the fridge for 6 hours to set. (Jellies can be kept in the fridge for up to 2 days at this point.)

Just before serving, spoon a dollop of whipped cream over each jelly, then top with remaining berries and serve.